Sesame protein hydrolysate-gum Arabic Maillard conjugates for loading natural anthocyanins: Characterization, in vitro gastrointestinal digestion and storage stability

Parandi, Ehsan; Mousavi, Mohammad; Assadpour, Elham; Kiani, Hossein; Jafari, Seid Mahdi

doi:10.1016/j.foodhyd.2023.109490

Cited by 9 publications

(4 citation statements)

References 50 publications

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“…Thus, the Maillard conjugation assisted by US promoted the increased stability of the ABTS + -RSA. Similar results were reported recently by Parandi et al [36] for sesame protein hydrolysate:gum Arabic conjugates, loaded with anthocyanins. After 90 days of storage, the TAC, and antioxidant activity in powders prepared with Maillard conjugates decreased by about 7.8%, and 7.36%, respectively, the decrease being by 50% lower than the corresponding sample based only on sesame protein hydrolysate.…”

Section: Retention Efficiency and Encapsulation Efficiencysupporting

confidence: 92%

“…The authors concluded that hydrolysed cell debris of spent brewer's yeast is an excellent material for the encapsulation of bioactives. Our results are comparable with those reported for other sources of protein hydrolysates used in combination with the Maillard conjugation for preparing carrier materials for the delivery of bioactive compounds [36].Overall, the EE of the TAC was higher compared to those of total phenolic compounds (TPC), regardless of the combination of wall materials (Table S1). As shown in Table S1, the highest RE of TPC was measured in V1 (69.95 ± 2.21 %) and the lowest in V2 (46.87 ± 0.4 %).…”

Section: Retention Efficiency and Encapsulation Efficiencysupporting

confidence: 87%

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Ultrasound-Assisted Maillard Conjugation of Yeast Protein Hydrolysate with Polysaccharides for Encapsulating the Anthocyanins from Aronia

Dumitrașcu,

Brumă (Călin),

Turturică

et al. 2024

Antioxidants

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Valorisation of food by-products, like spent brewer’s yeast and fruit pomaces, represents an important strategy for contributing to sustainable food production. The aims of this study were to obtain Maillard conjugates based on spent yeast protein hydrolysate (SYH) with dextran (D) or maltodextrin (MD) by means of ultrasound treatment and to use them for developing encapsulation systems for the anthocyanins from aronia pomace. The ultrasound-assisted Maillard conjugation promoted the increase of antioxidant activity by about 50% compared to conventional heating and SYH, and was not dependent on the polysaccharide type. The ability of the conjugates to act as wall material for encapsulating various biologically active compounds was tested via a freeze-drying method. The retention efficiency ranged between 58.25 ± 0.38%–65.25 ± 2.21%, while encapsulation efficiency varied from 67.09 ± 2.26% to 88.72 ± 0.33%, indicating the strong effect of the carrier material used for encapsulation. The addition of the hydrolysed yeast cell wall played a positive effect on the encapsulation efficiency of anthocyanins when used in combination with the SYH:MD conjugates. On the other hand, the stability of anthocyanins during storage, as well as their bioavailability during gastrointestinal digestion, were higher when using the SYH:D conjugate. The study showed that hydrolysis combined with the ultrasound-assisted Maillard reaction has a great potential for the valorisation of spent brewer’s yeast as delivery material for the encapsulation of bioactive compounds.

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Section: Retention Efficiency and Encapsulation Efficiencysupporting

confidence: 92%

Section: Retention Efficiency and Encapsulation Efficiencysupporting

confidence: 87%

Ultrasound-Assisted Maillard Conjugation of Yeast Protein Hydrolysate with Polysaccharides for Encapsulating the Anthocyanins from Aronia

Dumitrașcu,

Brumă (Călin),

Turturică

et al. 2024

Antioxidants

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“…It could be explained by the gradual unfolding of the protein during glycosylation, which, in turn, overexposed the aromatic amino group to hydrophilic solvent, thereby producing a fluorescence quenching. On the other hand, it was also possible that xylose produced a spatial site-blocking effect that reduced the fluorescence intensity [39]. Furthermore, the fluorescence intensity of GBLVP was lower than that of GLVP, which was consistent with the highest degree of glycosylation (Figure 2).…”

Section: Intrinsic Fluorescence Emission Spectramentioning

confidence: 54%

Effect of Ball-Milling Treatment Combined with Glycosylation on the Structure and Functional Properties of Litopenaeus vannamei Protein

Wang,

Liu,

Guo

et al. 2024

Foods

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Litopenaeus vannamei protein (LVP) is a high-quality protein. However, its functional properties do not fully meet the needs of food processing. In this study, LVP-xylose conjugates were prepared by conventional wet heat method (GLVP) and ball-milling-assisted wet heat method (GBLVP), respectively. The changes in structure and functional properties of the glycosylated LVP were explored. The findings revealed that ball-milling pretreatment increased the grafting degree to 35.21%. GBLVP had a sparser surface structure and lower particle size than GLVP. FTIR spectra showed that xylose was grafted onto LVP successfully and GBLVP had the lowest α-helix content. Compared with GLVP, GBLVP had a decrease in intrinsic fluorescence intensity and surface hydrophobicity, and an increase in UV absorption intensity. Moreover, GBLVP had higher foaming capacity, solubility and water-holding capacity, and lower allergenicity than GLVP. However, ball-milling pretreatment had a negative impact on the vitro digestibility and oil-holding capacity of GBLVP. In conclusion, ball-milling-assisted treatment of glycosylation could effectively improve the functional properties of LVP, benefiting the broader application of LVP in the food industry.

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“…In addition, plant-based proteins can be formulated in a way that are rich in essential amino acids to meet human health needs. Plant protein isolates have been widely used to enhance the functional properties of foods while they have also been considered as economical sources of protein for consumers (Boye et al, 2010;Klupšaitė & Juodeikienė, 2015;Naeini et al, 2023;Parandi et al, 2024;Saatchi et al, 2020). The Lathyrus genus is a legume belonging to the tribe Fabeae and represents a bygone crop that was widely cultivated in former times for human and animal consumption.…”

Section: Introductionmentioning

confidence: 99%

Persian everlasting pea (Lathyrus rotundifolius L.) protein isolate as a potential protein source for food application: Effect of ultrasound‐assisted extraction method on the properties of the protein isolates

Youshanlouei,

Kiani,

Mousavi

et al. 2024

J Food Process Engineering

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Finding new protein sources and processes comprising targeted functional properties is crucial for the increasing global food demand. In the current paper, a new protein isolate is introduced with potential benefits based on the seeds of Persian everlasting pea (Lathyrus rotundifolius L.). Conventional aqueous extraction for the preparation of protein isolates (CPEP) was compared with pre‐ultrasonic (PUPEP) and ultrasound‐assisted (UAPEP) extractions, and the physicochemical and functional properties of the proteins were investigated. By the implication of ultrasound trials, protein recovery was increased from 49.88% for CPEP to 55.02% and 56.11%, for PUPEP and UAPEP, respectively. According to gel electrophoresis, no major distinction in molecular weight between protein fractions of different samples was perceived and sonication practice did not convert the primary structures of proteins. FTIR results uncovered changes in different extraction modes, implying that ultrasound could transform the secondary structures of the protein. Thermal properties and surface tension were decreased during sonication due to the conformational changes. The results of this study indicated that Persian everlasting pea protein isolate could be considered as a novel source of valuable protein and functional ingredient in the food industry.Practical applicationsThe utilization of plant‐based protein products as sustainable alternatives to animal proteins has been increasing recently. However, compared with animal proteins, plant‐based proteins reveal relatively weak functional properties such as water‐holding capacity and gelation. Therefore, they need to be modified before being incorporated into food products. Ultrasonic treatment is an emerging technology that has many applications in food science and technology, such as increasing the extraction efficiency and improving the physicochemical and functional properties of food ingredients. Lathyrus rotundifolius seeds contain high amounts of protein and can be used as a source of plant‐based protein. The effect of ultrasonic treatment in the study was investigated and confirmed to improve the extraction efficiency and functional properties of Persian everlasting pea protein, which can be used in the food industry.

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Sesame protein hydrolysate-gum Arabic Maillard conjugates for loading natural anthocyanins: Characterization, in vitro gastrointestinal digestion and storage stability

Cited by 9 publications

References 50 publications

Ultrasound-Assisted Maillard Conjugation of Yeast Protein Hydrolysate with Polysaccharides for Encapsulating the Anthocyanins from Aronia

Ultrasound-Assisted Maillard Conjugation of Yeast Protein Hydrolysate with Polysaccharides for Encapsulating the Anthocyanins from Aronia

Effect of Ball-Milling Treatment Combined with Glycosylation on the Structure and Functional Properties of Litopenaeus vannamei Protein

Persian everlasting pea (Lathyrus rotundifolius L.) protein isolate as a potential protein source for food application: Effect of ultrasound‐assisted extraction method on the properties of the protein isolates

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